About Susan Reid

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.

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<p>Susan Reid has been at <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, <a href="http://www.kingarthurflour.com/baking/bookstore.html#The-Baking-Sheet">The Baking Sheet</a>, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.</p>

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Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.

King Arthur Flour

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.